Blend the garden egg base

• Combine the white garden eggs, onion, hot pepper and crayfish in a blender.
• Blend to a smooth, thick purée.

Cook the garden egg sauce

• Pour the blended mixture into a saucepan and bring to a simmer.
• Add the palm oil, salt and extra chopped onion.
• Stir and cook until the sauce thickens and the raw taste is gone.

Peel and boil the yam

• Peel the African yam and cut it into chunks.
• Rinse the chunks and place them in a pot of salted water.
• Boil until fork tender, then drain.

Bake the mackerel

• Season the cleaned mackerel with salt and black pepper and brush with vegetable oil.
• Place on a baking tray and bake at 200 °C until cooked through and golden.

Serve

• Serve the garden egg sauce with the boiled yam and baked mackerel.